- 1/4 cup panko (Japanese) bread crumbs
- 1-1/2 teaspoons plus 1 tablespoon olive oil, divided
- 4 ounces sliced pancetta, finely chopped
- 3 cups uncooked elbow macaroni (about 12 ounces)
- 3 tablespoons butter
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Dash ground nutmeg
- 1-1/2 cups 2% milk
- 1/2 cup white wine or chicken broth
- 1 cup (4 ounces) shredded Emmenthaler or Swiss cheese
- 1 cup (4 ounces) shredded Gruyere or Swiss cheese
- In a small skillet, toss bread crumbs with 1-1/2 teaspoons oil; cook and stir over medium-high until golden brown. Remove from pan.
- In same skillet, heat remaining oil over medium heat. Add pancetta; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
- Cook macaroni according to package directions. Meanwhile, in a large saucepan, heat butter over medium heat. Add shallot and garlic; cook and stir 1-2 minutes or until tender. Stir in flour and seasonings until blended; gradually whisk in milk and wine. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheeses until melted.
- Drain macaroni and add to sauce. Add pancetta; toss to combine. Sprinkle with toasted bread crumbs. Yield: 8 servings.
Originally published as Cheese Fondue Mac & Cheese in Taste of Home Christmas Annual Annual 2014
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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